SideChef

spring-of-mathematics:

Mathematics and Traditional Cuisine

The mathematics of Pasta: A process analysis to find unity, formulas and ways to express structure mathematics of pasta shapes, by their mathematical and geometric properties.
See more at: The Maths of Pasta by George L. Legendre.

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  • 'Pasta By Design' - Created by a team of designers, ‘Pasta by Design’ book reveals the hidden mathematical beauty of pasta: its geometrical shapes and surfaces are explained by mathematical formulae, drawings and illustrations.
  • Animated gifs - From video: The traditional pasta making techniques used at Della Terra Pasta by Chris Becker [Video] - shared at here.

Types of Pasta in the post (From left to right):  Agnolotti - Tortellini - Saccottini - Sagne Incannulate - Pappardelle.

(via heirtotheholyringsofbetazed)

Rice: The Basics

Rice is one of those ingredients that seems easy to work with, but can easily be the culprit of a kitchen disaster (think gunk burned on the bottom of a pot or a cooked pile of mush — yuck!). Yet when prepared properly, rice makes a solid foundation of a great dish and can work as a powerhouse of a side dish.
SideChef blogger, Kathleen {Hapa Nom Nom}, walks us through everything we need to know about rice, from the different varieties to the various popular cooking methods:

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